Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop.  Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU 

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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Aids the start of the boil process to ensure a smooth boil. Add the Ceramic Boil Enhancers just prior to starting the boil.

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Chamomile flowers are best known for their use as a tea, to help promote sleep or help an upset stomach.  It’s also a common gin botanical, and has uses in brewing ales too. In gin, it’s used in small quantities, at about 1/00th the weight of juniper.  If distilled on it’s own, it comes across and cleaner and more aromatic than in tea, with warm and succulent floral tones, and an apparent sweetness.  In infusion distilling through a botanical basket, chamomile flowers are hardy enough to withstand the heat for the full extraction time.  The flavour doesn’t dissipate with time, and doesn’t dominate either, but complements and softens a gin.  It’s one of the botanicals in Tanqueray No. 10.   In brewing, chamomile lends itself to lighter beers - try a small amount in a blonde, wheat beer or a saison, to achieve orange-like floral notes.   Chamomile goes well in non-hopped gruit style ales, whether made with barley or with regular sugar like this recipe for a 4.5L batch: Make a strong sweet tea of 500g sugar (this will give about 4% abv), about 50g chamomile, and a couple of litres of water.   Leave to steep for 30 minutes to extract the full chamomile flavour. Add juice of a lemon or two, and maybe a tablespoon of molasses (if you like that darker colour and more licorice flavour). Allow to cool and add to a sanitised carboy, topping up with cold water. Ensure the temperature is about 20-22C before adding some champagne or wine yeast, and topping with a bung and airlock. Leave to ferment a couple of weeks before bottling.

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Plastic stoppers with finns to fit standard champagne bottles.  Wires also available seperately

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Plastic stoppers with finns to fit standard champagne bottles.  Wires also available seperately

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Used to put on the wire cages on champagne bottles.

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Used to hold the stopper or cork in place on a champagne bottle

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Used to hold the stopper or cork in place on a champagne bottle.

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Wooden tap handles that screw into most stainless homebrew taps. They are 15cm high.

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. Gladfield Chit Malt

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation.Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation.Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat's high protein content, combined with killing it at the chitting stage. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley. The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.

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Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes.  Being the least roasted of the black malts, Chocolate malt will add a dark colour and pleasant roast flavour. Small quantities lend a nutty flavour and deep, ruby red colour while higher amounts lend a black colour and smooth, roasted flavour. Use 3 to 12%. Chocolate is an essential ingredient in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales and some Barleywines. Gladfield Dark Chocolate

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Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Weyermann Chocolate Rye

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Produced from quality wheat. Processed slowly and throughly by the drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque colour and complex flavours to very dark ales. Flavor: mild roasty aroma; notes of coffee, dark chocolate, and bread. Weyermann Chocolate Wheat

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Cinchona bark has a number of medicinal uses, but the use that interests us most at the Hop+Grain is for making our own tonic water for gin.  It's used in tonic water for it's distinctive bitter flavour (

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Cinnamon complements sweeter notes in gin, adding a spicy, sometimes fiery tone. Product of Sri Lanka, packed in Australia

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.

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For crisp, dry fresh white/blush wines. Still or sparkling. Champagne yeast is often used for cider and ginger beer.

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Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer.  Significantly reduces the gluten in beers brewed with barley and wheat.1 x Vial (10mL) = per 20L (5 Gallons)

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“Smooth and soulful with a rich malt character” Clockwork is a soulful porter with coffee and chocolate flavours combined with subtle earthy and woody characters for added complexity. Brewed with no added extras, just a careful selection of seven different malts, it’s more than the sum of its parts. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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Weyermann Cologne Malt is a kilned larger-style malt made form the highest quality, two-row, German spring barley. This outstanding base malt can make up to 100% of your malt bill or enrich it with any of our other speciality malts. This cologne malt creates medium-full bodied, golden coloured, smooth clean tasting beers and delivers all the characteristics required for ales and lagers. It imparts malty-sweet notes to finished beer while offering gentle notes of bread crusts, biscuit, toffee, as well as honey, almond and hazelnut aromas. Weyermann Cologne

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Contains ginger essence, citric acid, yeast nutrient, lactose, sodium cyclamate, yeast. Can be brewed alcoholic and non-alcoholic.  Makes 30 x 750ml Bottles

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Contains lemon essence, citric acid, sodium cyclamate, yeast nutrient, lactose and yeast. Can be brewed alcoholic and non-alcoholic. 

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Contains Sarsaparilla flavour, cameral flavour, citric acid, yeast nutrient, sucralose sweetener, yeast nutrient, yeast. Can be brewed alcoholic and non-alcoholic. 

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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"Crisp, dry lager, lean and refreshing" This is a consequence of many things: of bucking the trends, ignoring the fashion, and working hard to make a rewarding, unpretentious beer with a lean, pale malt base and subtle bitterness – a pleasant surprise in this complex world. Whenever you need a crisp, dry lager, there will be Consequences. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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Winter is here and so is Coopers highly anticipated 2019 Coopers Vintage Ale recipe pack. As always, the brewers at Coopers love to introduce a new hop variety into Vintage Ale, and this year the star of the show is Mosaic. They replicated the brewhouse process, by adding Mosaic and Cascade hops at both late hopping and dry hopping stages. Providing enticing aromas of apricot, citrus fruits and pine, these set the scene for a palate of roasted malt, nuts and toffee. Expect to enjoy a clean bitterness and a smooth, velvety finish. If lovingly cellared, this strong ale will develop sweet malt flavours, soft toffee undertones as the hop characters mellow, rewarding those who can resist temptation. Recipe contains English Bitter, Wheat Malt Extract, Dextrose, Crystal malt, Mosaic and Cascade hops, Nottingham yeast This is a 21l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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Rich mahogany colour and a creamy head. Roasted malt aromas with a hint of chocolate, generous mouthfeel dominated by roasted malt flavours, sufficient hop bitterness to give balance and a dry finish. A favourite amongst dark beer drinkers.

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Due to popular demand Coopers master brewers have developed a beer concentrate in the style of the famous COOPERS ORIGINAL PALE ALE which is considered an Australian icon. The finest 2-row barley, hops and specially selected yeast combine to produce a beer with fruity and floral characters, balanced with a crisp bitterness and compelling flavour perfect for every occasion.

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A pale straw coloured malt extract that can be used as is or as a base for recipes. Additional fermentables required, we recommend Light Dry Malt Extract and/or Dextrose.

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Coopers DIY Beer English Bitter is a brown copper colour with red hues and a creamy head. It displays a pleasing floral aroma with a blend of toasty/sweet malt flavours finishing with a firm bitter finish. It may be served slightly less chilled, if desired.

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Coopers European Lager captures the style of the finest quality lagers exported from Northern Europe. Serve well chilled in a tall, narrow glass with a generous head of 5cm or so and savour the herbaceous hop aroma and crisp finish. For best results store for at least 12 weeks in the bottle prior to drinking.

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